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Boiled or Steamed Asparagus

I cook asparagus loose, either in boiling salted water in a shallow pan or in a steamer. Today’s varieties seem to take only about 5 minutes for a thick stem. If you have time, pare away the outer skin of the spears up to about 6cm/2½ inches from the base before cooking. This enables you to eat the whole spear, and allows the butter to sink in. Melt about 30g/1oz butter per person, pour it over the cooked asparagus and serve with loose sea salt.